Trout with Sweet Corn Sauce

Name: Trout with Sweet Corn Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 1 Tbsp butter; 296 milliliters fresh corn kernels (from 2 or 3 ears); 1 teaspoons About kosher salt, divided; 118 milliliters reduced-sodium chicken broth; 2 Tbsps olive oil; 1 Tbsp coarsely chopped fresh tarragon, plus 2 tbsp. whole tarragon leaves; 340 grams large whole trout , butterflied, with backbone, pin bones, and head removed; 1 Tbsp whipping cream

Trout with Sweet Corn Sauce is a gluten free main course. One portion of this dish contains about 41g of protein, 36g of fat, and a total of 555 calories. This recipe serves 2. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up pepper, whipping cream, olive oil, and a few other things to make it today. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a medium nonstick frying pan over medium-high heat, cook corn in butter, stirring often, until corn begins to turn brown, 2 to 3 minutes. Spoon 2/3 cup into a small saucepan. Set aside frying pan with remaining corn.

Ingredients you will need

Butter

Corn

Equipment you will use

Frying Pan

Sauce Pan

Add broth to saucepan and bring to a boil over high heat. Lower heat and simmer, covered, until corn is tender, about 10 minutes. Pure mixture in a blender, then rub through a fine strainer into a microwave-safe bowl, discarding hulls. Stir in cream. Season with 1/4 tsp. salt and 1/8 tsp. pepper; set aside.

Ingredients you will need

Pepper

Broth

Cream

Corn

Salt

Dry Seasoning Rub

Equipment you will use

Microwave

Sauce Pan

Sieve

Blender

Bowl

Open up trout and season on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper.

Ingredients you will need

Pepper

Trout

Salt

Heat the oil in a large nonstick frying pan over medium-high heat. Protecting hands, carefully add fish skin side down (it will spatter) and cook, occasionally basting flesh with oil, until skin is well browned and crisp, 3 to 4 minutes. Reduce heat to low and continue cooking and basting until flesh is no longer pink, 3 to 5 more minutes.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Rewarm corn kernels in frying pan over medium-high heat and stir in chopped tarragon. Microwave corn sauce to rewarm.

Ingredients you will need

Corn

Tarragon

Sauce

Equipment you will use

Frying Pan

Microwave

Cut trout in half with scissors.

Ingredients you will need

Trout

Equipment you will use

Kitchen Scissors

Spoon sauce onto 2 plates and arrange a trout half on each, discarding oil in pan. Mound corn on fish and scatter with tarragon leaves. Season with more salt to taste.

Ingredients you will need

Tarragon

Sauce

Fish

Corn

Salt

Cooking Oil

Equipment you will use

Frying Pan